This gluten-free vanilla cake is truly something special! After dozens of test batches to perfect this recipe, I can confidently say it’s the fluffiest, most pillowy-soft gluten-free cake you’ll ever make. No dense or gummy texture here – just a gloriously light crumb that rivals any traditional cake!
- Incredibly soft and fluffy texture (seriously, you won’t believe it’s gluten-free!)
- Perfect level of sweetness with real vanilla flavor in every bite
- Easy to prepare with simple ingredients
- Stays moist and fresh for days (rare for gluten-free baked goods!)
- Versatile base for countless frosting combinations
- Wedding-cake consistency without complicated techniques
The secret to this exceptional texture? Skip the butter! I’m using a magical combination of sour cream and oil instead, which creates that dreamy, melt-in-your-mouth consistency. Oil has a lower melting point than butter and distributes more evenly through the batter, giving you that perfect crumb every single time.
Since first publishing this recipe in 2021, it’s received countless rave reviews – some readers have even trusted it for wedding cakes! I recently updated the mixing method in June 2024 for even more reliable results. This cake pairs beautifully with creamy vanilla buttercream, but I also love turning it into a strawberry shortcake with fresh berries for a lighter dessert option.
I’ve tested this recipe with numerous flour blends, and Bob’s Red Mill 1:1 Baking Flour consistently produces the best results. Combined with room temperature ingredients and my special mixing technique, you’ll have a gluten-free cake so delicious that nobody will ever suspect it’s gluten-free!
Ingredients Overview
Let’s talk about what makes this gluten-free vanilla cake so special! After testing this recipe more times than I can count, I’ve discovered the perfect blend of ingredients that create that elusive fluffy texture we all crave in cake.
- Gluten-Free 1:1 Baking Flour: This is absolutely crucial to get right! Bob’s Red Mill Gluten-Free 1:1 Baking Flour is my go-to for this recipe. While I love King Arthur Flour for many baked goods, Bob’s gives this cake the perfect texture and crumb structure. The xanthan gum included in this blend provides the necessary structure that gluten would typically offer.
- Sour Cream: This is my secret weapon! Instead of butter, using sour cream adds incredible moisture and a subtle tang that balances the sweetness perfectly. The proteins and fat in sour cream create tenderness while adding richness that butter simply can’t match in gluten-free baking.
- Oil: Here’s where the magic happens! Oil creates a more tender crumb than butter because it remains liquid at room temperature, coating the flour particles more thoroughly. After experimenting with several options, vegetable oil consistently produces the best results. Its neutral flavor lets the vanilla shine while creating that coveted “wedding cake” texture we’re after.
- Milk: I specifically recommend 2% milk for this recipe. It provides just the right amount of fat and protein to complement the other ingredients. The protein helps build structure while the fat adds richness. If you’re looking for a special white chocolate raspberry cake recipe variation, this base works beautifully!
- Vanilla Extract: Don’t skimp here! Pure vanilla extract makes all the difference in a vanilla cake. The floral, complex notes of real vanilla transform this from a good cake to an exceptional one.
Success Tips & Tricks
After years of gluten-free baking (and many, many test batches), I’ve uncovered some game-changing techniques that will elevate your gluten-free cake from “pretty good for gluten-free” to “I can’t believe this is gluten-free!”
- Skip the butter entirely. I can’t emphasize this enough! Butter causes gluten-free flour to clump, creating a denser crumb. The oil and sour cream combination is the key to that light, fluffy texture we’re after.
- Room temperature ingredients are non-negotiable. Cold eggs and milk won’t incorporate properly, leading to an uneven texture. Set them out at least 30 minutes before baking (or put eggs in warm water for 5 minutes if you’re in a hurry).
- Alternate adding dry ingredients and milk. This method gives the gluten-free flour time to properly hydrate. Start and end with dry ingredients, mixing gently between additions. This creates a more uniform batter without overworking it.
- Don’t rush the mixing. Unlike traditional baking where overmixing is a concern, gluten-free batters actually benefit from a bit more mixing to develop structure. Just don’t go overboard!
- Check for proper pan size. This batter works beautifully in two 8-inch rounds or one 9×13 pan. Using the wrong size can affect baking time and texture. If you’re looking to try something unique, this base also makes a wonderful Italian lemon pound cake with some simple modifications!
Remember, with gluten-free baking, precision matters more than with conventional baking. Measuring your ingredients carefully and following these techniques will reward you with a cake that’s so delicious, no one will suspect it’s gluten-free!
Step-by-Step Instructions
Let’s walk through making this fluffy gluten-free vanilla cake together! I’ve tested this recipe dozens of times to perfect it, and I’m so excited to share all my tips with you.
Prepare Your Ingredients & Equipment
First things first: Place your eggs and milk on the counter about 30 minutes before starting. Room temperature ingredients really do make a difference in gluten-free baking!
Preheat your oven to 350°F (175°C) and prepare your pans. I recommend either:
- Two 8-inch round cake pans, or
- One 9×13-inch rectangular pan
Line the bottom of your round pans with parchment paper circles and spray the sides with nonstick spray. For a 9×13 pan, just spray the entire pan.
Mix the Dry Ingredients
In a medium bowl, whisk together:
- Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- Baking powder
- Baking soda
- Salt
Whisking these ingredients together helps distribute the leavening agents evenly throughout the flour, which is key for that perfect rise!
Prepare the Wet Ingredients
In a large bowl using a hand mixer or in your stand mixer with the paddle attachment:
- Beat the sugar, eggs, oil and vanilla for about 2 minutes until well combined and slightly lightened in color.
- Add the sour cream and mix until incorporated. The mixture will look a bit curdled – that’s completely normal!
Baking tip: Don’t skimp on mixing time in this step! The air you incorporate here helps create that fluffy texture we’re looking for.
Combine Wet & Dry Ingredients
Now comes the most important part of making a gluten-free cake with the perfect texture:
- Add 1/3 of the dry ingredients to your wet mixture and mix on low speed until just combined.
- Pour in half the milk and mix until incorporated.
- Add another 1/3 of the dry ingredients, mix, then add the remaining milk.
- Finally, add the last 1/3 of dry ingredients and mix until just combined.
Pro tip: This alternating method gives the gluten-free flour time to properly hydrate, which is essential for a non-gummy texture. Be sure to scrape down the sides and bottom of your bowl between additions!
Bake to Perfection
Pour the batter evenly into your prepared pan(s). For round cakes, I like to use a kitchen scale to ensure equal amounts in each pan.
Bake for 28-32 minutes for round cakes or 35-40 minutes for a 9×13 cake. The cakes are done when they’re lightly golden on top and a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter).
Important: Don’t overbake! This is especially crucial with gluten-free cakes, as they can dry out quickly.
Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely before frosting.
Recipe Variations or Uses
This gluten-free vanilla cake is wonderfully versatile and can be customized in so many delicious ways. Here are some of my favorite variations:
Flavor Variations
- Lemon Cake: Add 2 tablespoons of lemon zest to the batter and replace 2 tablespoons of milk with fresh lemon juice. Pair with a lemon buttercream for a refreshing citrus cake.
- Funfetti Cake: Gently fold in 1/3 cup of gluten-free sprinkles to the batter right before pouring into pans. This always brings a smile to kids’ faces!
- Almond Cake: Replace the vanilla extract with almond extract (or use half of each) and top with sliced almonds for a nutty variation.
- Cinnamon Swirl: Mix 1/4 cup sugar with 1 tablespoon cinnamon, then swirl it through the batter before baking for a delicious cinnamon roll cake effect.
Frosting & Filling Ideas
While the vanilla buttercream in the recipe is divine, don’t be afraid to experiment with different frostings:
- Chocolate Ganache: For a decadent chocolate lovers’ cake
- Cream Cheese Frosting: Adds a tangy complement to the sweet cake
- Strawberry Filling: Layer with fresh strawberry slices and whipped cream for a strawberry swirl effect
- Coffee Buttercream: Add 1-2 teaspoons of espresso powder to the buttercream for a mocha mousse cake variation
Serving & Storage Tips
This cake is incredibly versatile for different occasions:
- Layer Cake: Perfect for birthdays and celebrations
- Sheet Cake: Ideal for potlucks and larger gatherings
- Cupcakes: Divide batter among 18-20 cupcake liners and bake for 18-22 minutes
Storage tip: This gluten-free cake stays fresh much longer than most! For best results:
- Store at room temperature, tightly covered, for up to 2 days
- Refrigerate frosted cake for up to 5 days
- Freeze unfrosted cake layers, tightly wrapped, for up to 3 months
For an extra special dessert, try warming a slice slightly and serving with a scoop of vanilla ice cream. It’s absolutely heavenly!
FAQs & Final Thoughts
The secret is using a combination of oil and sour cream instead of butter! Oil has a lower melting point than butter and distributes more evenly throughout the batter, creating that perfect wedding cake consistency. The sour cream adds richness without weighing down the crumb. Room temperature ingredients also make a huge difference in creating a moist, fluffy cake.
Absolutely! You can substitute the dairy ingredients with dairy-free alternatives. Use dairy-free sour cream and your favorite plant-based milk (I find cashew milk works wonderfully). Just look for dairy-free milks with minimal additives, as extra gums and stabilizers can affect the texture. The simplest milk ingredients list usually gives the best results!
After dozens of tests with different flours, Bob’s Red Mill Gluten-Free 1:1 Baking Flour consistently produces the best results in this cake. It contains xanthan gum which provides the structure needed. While other blends might work, they may produce slightly different textures or require recipe adjustments.
This makes the perfect celebration cake! The sturdy yet tender texture holds up beautifully to decorating. You can layer it with different fillings, frost with colorful buttercream, or even create a delicious cannoli cake variation by using a ricotta filling between layers. It’s sturdy enough to handle fondant too!
Final Thoughts
Friends, this gluten-free vanilla cake truly changed my baking game! After years of disappointing gluten-free cake recipes that were either dense, gummy, or dry as cardboard, this one is a revelation. The texture is so fluffy and tender that your guests won’t believe it’s gluten-free!
What makes me happiest is hearing from readers who’ve used this recipe for weddings, birthdays, and special celebrations. There’s something so wonderful about creating a recipe that becomes part of your cherished memories!
Don’t be afraid to make this recipe your own. Whether you’re adding sprinkles for a birthday, layering with fresh berries for summer, or enjoying a simple slice with your afternoon coffee, this cake adapts beautifully to any occasion.
As always, I’d absolutely love to hear how this cake turns out for you! Drop a comment below or tag me in your creations on social media. Happy baking, friends!
Gluten Free Vanilla Cake Recipe
Equipment (affiliate links)
- 2 8-inch round cake pans
- 1 9×13-inch glass pan (alternative)
- Medium bowl
- Stand Mixer
- Hand mixer
Ingredients
Dry Ingredients
- 375 g Gluten-free measure-for-measure flour (I recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- 1 tablespoon Baking powder
- 1 teaspoon Kosher salt
Other
- 400 g Granulated sugar
- 3 Large eggs at room temperature
- 120 ml Vegetable oil
- 1 tablespoon Vanilla extract
- 120 g Sour cream at room temperature
- 300 ml 2% milk at room temperature
Vanilla Buttercream Frosting
- 226 g Salted butter at room temperature
- 480-600 g Powdered sugar
- 60 ml Heavy cream or milk of choice
- 2 teaspoons Vanilla extract
- 1 pinch Kosher salt
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray two 8-inch round pans with cooking spray, line with parchment paper rounds, then spray the parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder and salt.
- In the bowl of a stand mixer, or using a hand mixer, beat together the sugar, eggs, vegetable oil and vanilla extract until fully combined, scraping down the bottom and sides of the bowl as needed.
- Add the sour cream and beat until well-combined.
- With the mixer running on low, add ½ of the dry ingredients, followed by ½ of the milk. Mix to combine. Add the remaining ½ dry ingredients and ½ milk, then mix until just combined.
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until golden and a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and let cool in their pans for 15 minutes. Remove each cake from its pan and transfer them to a wire rack to cool completely.
For the Frosting:
- In the bowl of a stand mixer, or using a hand mixer, beat the butter on medium-high speed until creamy, about 2 minutes. Add 4 cups powdered sugar along with the cream/milk, vanilla and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more cream/milk. If the frosting is too thin, add more powdered sugar to get a spreadable consistency. Frost the cake as desired.
Notes
• To Store: This gluten-free vanilla cake will stay moist and soft for up to 2 days. To store simply cover the cake tightly with plastic wrap and keep at room temperature. This cake keeps much longer than other gluten-free cakes, which is another reason I love this recipe!
• To Freeze: To freeze two cake rounds, wrap each round tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place the wrapped rounds in a resealable freezer bag, label with the date, and store them flat in the freezer for up to three months.
Recommended Baking Pans: These are my favorite 8-inch round cake pans. They are great quality for the price! For a 9×13-inch cake I recommend this glass pan.
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